Fruit is too
expensive. But it’s good for us. We’re supposed to eat more fruit and less
junk. During the great British summer (and I use the phrase loosely), there are
lots of fantastic fruits which are in season, and are at their best (and
cheapest).
Raspberries
Raspberries are one
such example, and even better – they go really well with dark chocolate. It is
possible to make fantastic puddings, without breaking the bank, and without
overloading on calories.
For me, the easiest
and quickest thing to do with raspberries is to put a meringue nest in a bowl,
add a handful of berries, and then dollop a pot of low fat yogurt on top.
For a variation, and
to include the chocolate hit, I would take a low fat muffin or chocolate slice (if
it is possible to find such a thing), and break it up into pieces in a bowl. If
it is a bit on the large side I may only use half. Then I would add a pot of
yogurt and the raspberries.
Mini Summer Puddings
If I have more time on
my hands, I might push the boat out and make summer puddings.
Ingredients:
500g mixed berries –
raspberries, strawberries, blueberries 1 tablespoon sugar
6 slices white bread
Method:
- Using a pastry cutter, stamp out 12 small circles of bread to layer up four small pudding basins
- Gently heat the fruit with the sugar for a couple of minutes, in a saucepan, until the juice starts to run
- Put a bread circle in the bottom of each basin and spoon some fruit mixture into each basin
- Add another layer of bread and the remaining fruit to each basin, and top with the final piece of bread
- Drizzle the remaining fruit juice over the bread and then wrap each basin in cling film
- Put the puddings into the fridge for a few hours, or overnight if possible
- To serve, unwrap the puddings, run a knife around the basin and tip each one upside down onto a plate. Dollop a spoonful of natural yogurt on the side, and a sprig of mint leaves if you’re feeling fancy.
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